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    You are in: Home / Recipes / Thai Green Curry Salmon Recipe
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    Thai Green Curry Salmon

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 29, 2013

      I have made Thai green curry many many times before following different recipes and I can safely say that this one does not yield a good result! It calls for way too much fish sauce and possibly too much curry paste too. I would advice you to try another recipe!

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    • on July 23, 2012

      I made this dish last evening for 4 adults; all of us had previously eaten green curry salmon. I followed the recipe exactly -- except I added about 3/4 tsp. red paper flakes to spice it up just a bit. I made 6 cups of cooked jasmine rice. We all loved the dish and wouldn't change anything about the recipe. The four of us ate all but one small "leftover" serving!

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    • on September 01, 2009

      Made a variation of this - used indian curry paste as that's all I had and lemon juice (again, as that's all I had). Hubby absolutely hoovered it up. I'll be making this again!

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    • on March 01, 2009

      Loved it! Just as one reviewer noted, I used only 3 tablespoons of curry paste (and I only had red curry paste on hand) so it wouldn't be too spicey for my kids. I also kept out the second can of coconut milk, and used chicken stock - mainly to keep out extra oil. The salmon can produce plenty. I also omitted the fish sauce, as the curry paste contained it already. I thought my kids would like it, but they practically engulfed it! (9 and 12 year old girls). My 9 year old literally said, "This is the best salmon ever!" I'm having trouble disagreeing. I also served with lemon wedges, which my kids enjoy on just about everything. Definitely bookmarking this one!

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    • on October 31, 2007

      DELICIOUS! I thought this to be a recipe straight from Thailand (versus Canada) with the huge amount of curry paste. Beware of that...I only used three teaspoons which was plenty to give it that "feverish" thrill and strong flavor...yum. Because of the fat in the salmon I also used only one can of coconut milk total. In step two I used the remaining milk from the first can plus one cup chicken broth instead of the water and milk from the second can. I can't tell you *how very good* this was! I can't wait to make it again - may try this recipe using pre-cooked chicken next time since my husband doesn't like salmon.

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    Nutritional Facts for Thai Green Curry Salmon

    Serving Size: 1 (286 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 414.5
     
    Calories from Fat 290
    70%
    Total Fat 32.3 g
    49%
    Saturated Fat 25.0 g
    125%
    Cholesterol 52.3 mg
    17%
    Sodium 1045.6 mg
    43%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 2.9 g
    11%
    Protein 26.9 g
    53%

    The following items or measurements are not included:

    green curry paste

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